Parsnip Purée

By HeatherS

This rich and creamy Parsnip Purée is a nice change from mashed potatoes. Serve as side with roasted meats and saucy stews.

Ingredients

• 6 large parsnips, peeled and cut into large pieces
• 1 medium Yukon Gold potato, peeled and cut into large pieces
• 3 tbsp. butter, room temperature
• 1/3 to 1/2 cup whipping cream (35%), heated until warm to the touch
• Pinch freshly grated nutmeg
• Salt and freshly ground pepper, to taste
• 1 tbsp. chopped parsley, for garnishing (optional)
• Olive oil, for finishing (optional)

Details

Adapted from cbc.ca

Preparation

Step 1

Add parsnips and potato to boiling salted water. Cook until tender, about 15 to 20 minutes. Drain well.

Transfer parsnips, potato, butter, 1/3 cup whipping cream, nutmeg, and salt and pepper to food processor. Pulse until smooth, adding more whipping cream, if desired, for a creamier purée. Taste and adjust for seasoning. Garnish with chopped parsley and a drizzle of olive oil.